Its estimated that nearly 1 in 3 North Americans is lactoseintolerant and that 1 in 133 is glutenntolerant, although many of these people remain undiagnosed. For those who do find out, the resulting dietary adjustments have traditionally been about restriction, denial, and deprivation. All these compromises drain the pleasure from eating.

Now, legendary food maven Barbara Kafka comes to the rescue with a complete souptonuts cookbook full of great food that you can enjoy every day. Barbaras own intolerances, dormant since childhood, returned five years ago, andas someone who was already intolerant of bad food, ersatz ingredients, and poor cookingshe rose to the challenge of being gluten- and lactose-intolerant with this collection of 300 recipes. They get you to crispy without resorting to breading or flour coatings, offer silkiness and richness without dairy, and feature luxurious textures in sauces and soups without flour or butter.

The book also features tools such as a guide to glutenfree pastas and a comprehensive section on starchestheir assets and detriments, the basic methods for preparing them, and the best ways of serving them.

Barbara Kafka is a former food editor of Vogue and a frequent contributor to The New York Times. She is the author of multiple cookbooks including the IACP and James Beard award-winning books Roasting and Microwave Gourmet. In 2007 the James Beard Foundation gave her its Lifetime Achievement Award. The Intolerant Gourmethas been nominated for a James Beard Award in the category of book with a healthy focus!

Win the Book...We thank Artisan publishers for sponsoring this weeks Cookbook of the Week! To enter, please use the email form below. Just enter the name of the cookbook in the message box and submit. So easy! Giveaway ends midnight, June 24th, 2012.

Congratulations to the winner: Caroline Shem-Tov

Buy the BookThe Intolerant Gourmet: Glorious Food without Gluten & Lactose for your cookbook library, or as a gift!

KosherEye Cookbook Notes:Kosher cooks  Be aware: This cookbook does contain chapters focused on nonkosher meats and shellfish, but the helpful information and other wonderful recipes far outweigh the chapters that do not adhere to the laws of kashruth - several of these recipes can be converted. The descriptions of the starches is a mustread for the gluten intolerant.

For Your Information:As you enjoy reading about these fabulous cookbooks, some featured cookbooks have recipes, or indeed chapters with recipes that have non?kosher ingredients. No worries! KosherEye and our team of knowledgeable cookbook authors, chefs and foodies will help you find, convert and substitute ingredients to create kosher recipes. To get you started, we are providing an initial, basic list ofkosher substitutions. As is the case with many outstanding cookbooks, this is a worthwhile exercise, which enables the kosher cook to have access to some of the worlds greatest, classical and most contemporary recipes, created by experts in their field.

June 18, 2012

KosherEyeFeatured Cookbook

We have searched the world of cookbooks and selected some of the most exciting, enticing, fun, entertaining and informative to share in our popular feature Featured Cookbook.

Some of these cookbooks have recipes with non-kosher ingredients. No worries! KosherEye and our team of cookbook authors, chefs and foodies will help you convert these ingredients to kosher substitutes. In fact we are providing an initial, basic list of kosher substitutions for you.

Attention Cookbook Writers and Media: If you would like KosherEye to consider your cookbook for feature, send a note to contactKoshereye@gmail.com.